Festive Brussels
Serves: 3-4 300g brussels sprouts 1 tablespoon olive oil Pinch salt 1 teaspoon wholegrain mustard 2 tablespoons flaked almonds, toasted 1 tablespoons dried cranberries, chopped Fresh parsley / mint Slice the brussels sprouts in half vertically. Heat the olive oil in a large non-stick pan and add the brussels, cut side down. Fry for […]
Simple Lemon Garlic Spinach
Serves 2, as side Ingredients (285 g) fresh Spinach, about 12 cups1 Tablespoon (15 ml) Olive Oil3 cloves Garlic , minced or slicedzest of 1 medium Lemon1 Tablespoon (15 ml) fresh Lemon JuiceKosher Salt , to tastefresh cracked Black Pepper , to taste(optional) red Chili Flakes Instructions Heat large frying pan on medium heat. Add […]
Vegan Creamed Spinach
Serves 4, as side 2 cups tightly packed with defrosted spinach, about 450–500 g1 tablespoon coconut oil or 2 tablespoons of olive oil1 large brown onion, thinly sliced2/3 teaspoon sea salt2 large cloves of garlic, finely diced1 teaspoon mild curry powder1/2 cup coconut cream (the thickened part from the can)1 tablespoon lemon juice Defrost spinach […]
Mashed Cauliflower and Spinach
Ingredients2 cups baby spinach, fresh1 large head cauliflower1/8 tsp. garlic powder1 cup onion ¼ tsp. black pepper½ tsp. salt2 tbsp. olive oil, extra virgin Method• Bring a medium pot of salted water to a boil and add cauliflower. Cook until tender, about ten minutes• While cauliflower is cooking, heat medium sauté pan over medium heat […]
Roasted Tomato and Red Onion Soup With Oregano Oil
Serves 4 to 6Prep Time 5 minutesCooking time 1 hour Ingredients – soup1kg mixed and vert ripe tomatoes2 medium-sized red onions, roughly chopped1 red pepper, deseeded and roughly chopped (optional)6 to 8 garlic cloves3 to 4 sprigs fresh thyme or 1 tsp dried1 sprig fresh rosemary2 Tbsp olive ol2 Tbsp balsamic vinegarHealthy natural sweetener, to […]
A Delicious and Powerful Salad
Ingredients for salad: 2 cups baby spinach 2 cups red cabbage, shredded ½ red onion, thinly sliced 1 apple, chopped into small pieces 1 cup fresh or frozen blueberries ½ cup macadamia nuts, halved, slightly roasted 2 Tbsp sunflower and pumpkin seeds, roasted Ingredients for dressing: ½ cup olive oil ¼ cup apple cider vinegar […]
Christmas Spinach Salad
Serves 4 Ingredients: 300g baby spinach 2 avos, peeled a pitted 200g strawberries 100g chevin goat’s cheese 100g peanut brittle Balsamic glaze, to taste Method: Wash spinach leaves and place into a serving bowl or on a platter. Cut the avo into cubes and layer on the spinach. Hull ad halve the strawberries and place […]
Pickled Cauliflower and Broccoli Salad
Serves 4 Ingredients: 3 ½ cups cauliflower florets 3 ½ cups broccoli florets 1 avocado, peeled and pitted ¼ cup cranberries, dried ¼ cup pumpkin seeds, toasted 1 tablespoon olive oil salt to taste Pepper to taste For pickling: 1 cup apple cidered vinegar ¼ cup water Optional: 1 tablespoon honey Method: Lightly steam cauliflower […]
Rocket and Raspberry Salad
Serves 4 to 6 Ingredients: For the vinaigrette 1 tsp turmeric ½ tsp chopped garlic 6 tablespoons olive oil ½ large orange 1 tablespoon honey 1 ½ tablespoons balsamic vinegar 1 tsp Dijon mustard Salt to taste Pepper to taste For the salad 4 cups fresh baby rocket ¾ cup blueberries ¾ cup fresh raspberries […]
Jewelled Beetroot Slaw
Serves 8 8 small beetroots ½ medium white cabbage, thinly sliced (about 4 cups) Dressing ½ cup apple cider vinegar 2T Dijon Mustad Grated peel of 2 oranges 2T Honey ½ cup Oil Salt and pepper 2t caraway seeds Dressing Whisk together the apple cider vinegar, Dijon mustard, grated orange peel and honey in a […]
Warm Winter Root Salad
Serves 4 to 6 Ingredients: For the roasted Brussels sprouts; 3 Tbs. olive oil 3 cups Brussels sprouts, ends trimmed, yellow leaves removed Salt, to taste For the roasted butternut squash: 2 Tbs. olive oil 3 ½ cups butternut squash, peeled, seeded and cut into 2cm squares 2 Tbs. honey ½ Tbs. cumin ½ tsp. […]
Warm Kale and Mushroom Salad
6 cups thinly sliced kale, tough stems removed 2T coconut oil ½ cup chopped onion 1 ½ cups sliced button mushrooms 2T apple cider vinegar 2T whole-grain mustard Salt and pepper to taste Place coconut oil in pan and cook, stirring for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. […]
Immune Boosting Broccoli Soup
YIELD: 4 SERVINGS Prep time 10 minutes Cook time 20 minutes Total time 30 minutes INGREDIENTS 3 tablespoons extra-virgin olive oil 1 large leek, sliced (white and light green parts only) 1 small onion, chopped 2 cloves garlic, smashed and minced 1 large carrot, chopped 1 celery stalk, chopped 2 cups broccoli, chopped 2 cups […]
Turmeric Cumin Roasted Cauliflower Bites
1 large head cauliflower, cut into bite size florets 4T Avo Oil/ Coconut Oil/ Olive Oil 2T Ground Cumin 2T Ground Turmeric Salt and Pepper to Taste Optional: Fresh chopped parsley, cilantro and mint for garnish Optional: 1/2t red pepper chili flakes to add some spice Preheat oven to 200 degrees Celsius In a large […]
Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeño
YIELD 4–6 servings Total Time: 45 minutes INGREDIENTS 1 head cauliflower, quartered, cored, and cut into bite-size florets 3 to 4 tablespoons extra-virgin olive oil, plus extra for drizzling Salt and freshly cracked pepper 1 lemon 1 large handful fresh parsley (about 1/2 cup/25 g), roughly chopped 1 tablespoon capers 1 jalapeño, seeded and thinly […]
Roasted Brussels Sprouts Miso Sesame Glaze
Makes 3 to 4 servings 4 cups Roasted Brussels Sprouts 120ml Tamari – Non-GMO, Gluten-Free Soya Sauce 1T Sesame Seeds 30ml Grapeseed Oil (More stable/ Olive Oil 1 Pinch Kosher Salt 1 Pinch ground Black Pepper Preheat oven to 200 Degrees Celsius Toss together ingredients in large mixing bowl. Transfer mixture to baking sheet and […]
Roasted Broccoli
1 large head Broccoli 3 garlic cloves minced 3T Olive Oil Juice from half lemon Salt and black pepper to taste Preheat oven to 200 degrees Celsius. In a large bowl, combine broccoli florets and garlic. Drizzle with olive oil and fresh lemon juice. Toss until florets are well coated. Arrange broccoli florets on a […]
Raw Spinach and Red Cabbage Salad
Serves 4 to 6 Ingredients 2 cups baby spinach, washed 2 red peppers, deseeded 1 large carrot, peeled 3 baby marrows 1 cup red cabbage, thinly sliced Juice of 1 lemon 3 tablespoons sesame seeds 1 tablespoon cashew nuts, chopped Dressing 1 carrot, peeled and roughly chopped ¼ onion, peeled and roughly chopped 1 tablespoon […]
Oriental Red Cabbage
Serves 4 to 6 Ingredients 1 medium to large red cabbage 1 Tbs. macadamia oil (or any other oil of choice) 1 Tbs. garlic, chopped 1 tsp. sea salt 1 tsp. black pepper 1/3 cup balsamic vinegar ¼ cup tarami sauce 1 Tbs. cumin Garish Method Preheat the oven to 220 degrees Celsius Slice the cabbage […]
Low and Slow Cooked Leeks
PREP TIME: 10mins COOKING TIME: 90mins INGREDIENTS 3 bunches of leeks white parts only 2 garlic finely sliced handful of tarragon (opt) Extra Virgin Olive Oil salt & pepper small lemon zest and juice (below) Mustard Vinaigrette 1tspn Dijon mustard 1tspn Honey 1tspn lemon juice 1/4 cup Extra Virgin Olive Oil salt & pepper […]
Healthy Coleslaw Recipe with Toasted Almonds
Serves 2 Prep Time 30 mins (240kcal, 30g CHO, 12gP. 10.7g Fat) 1/3 cup almonds, raw 1 cup flat-leaf parsley leaves and stems 250g green or red cabbage 2 carrots 4T Dijon mustard 2t maple syrup 4T apple cider vinegar, unpasteurized ¼ cup plain, low-fat, organic yoghurt 2 pinches seas salt 2 pinches ground black […]
Detox Salad
Serves 2 Prep time: 15 minutes 1/8 red cabbage, shredded 1.8 white cabbage, shredded 1 carrot, grated 225g broccoli florets, steamed 25g baby spinach or rocket 4 tbsp walnuts 50g spring onions, chopped ½ avocado, sliced 75g fennel, sliced 4 tbsp roughly chopped parsley 2 tbsp mixed raw seeds ½ pear, cored and sliced (optional) […]
Cauliflower-Parsnip Mash with Fresh Herbs
1 small head cauliflower, cut into florets 2 medium parsnips, peeled and chopped 3 to 4T coconut butter or extra-virgin olive oil 2T snipped fresh chives 2T minced fresh parsley ¼ to ½ t sea salt or Herbamare Freshly ground black pepper Place cauliflower and parsnips in a steamer basket ser over a few inches […]
Butternut and Spinach Salad
Serves 2 For the salad: 1 ½ cup roasted butternut, in cubes 100 to 150g baby spinach leaves 1 avocado chopped ¼ red cabbage, shredded ¼ cup coconut flakes, lightly toasted 2T pumpkin and sunflower seeds, lightly toasted For the dressing: 120ml olive oil1 cup fresh coriander and basil1 garlic cloves10 cashew nuts1 Tbs. coconut yoghurt […]